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Tsvetaeva Apple Pie
Instructions
I prepare the ingredients for the crumbly shortcrust dough. Every component must be cold, straight from the refrigerator.
I also prepare the products for the sauce and the fruit filling.
I sift the flour together with the baking powder into a separate bowl and mix.
In another bowl, I simply whisk together the sour cream, egg and sugar.
Now I need to rub the flour into the butter. The easiest way is to use any chopper with rotating blades, but you can also grate the butter by hand, tossing the shavings with the flour as they form.
The result should be a very fine, buttery crumb.
I tip the crumb into the wet ingredients and quickly mix it with a spoon first.
Then I finish kneading by hand. The main thing is not to drag the process out, so the butter does not melt from the heat of your hands. You just need to gather everything into a non-sticky ball. If the dough is still too sticky, add a little flour, but do not overdo it, because a stiff dough starts to develop gluten and the baking will turn out coarse and tough.
I line the form with parchment if needed. I place the dough in the centre and, pressing from the middle out to the edges with my hands, stretch it across the full diameter and bring it 9 cm up the sides. While the sauce is being prepared, I put the form in the refrigerator and turn the oven on to 180 degrees.
With a whisk I mix the eggs, sugar and starch into a uniform mass.
I add the vanillin and the sour cream. The result should be a smooth, uniform sauce.
I peel the apples, removing the core and skin. I cut them into slices 2-3 mm thick, no more.
I take the form with the dough out of the refrigerator and scatter the apple slices over it at random.
I pour the sauce over the top so it fills all the gaps, but a small margin should be left to the edge, since the filling rises slightly during baking.
I bake it for about 50 minutes on the middle rack of the oven.
I take the Tsvetaeva apple pie out of the form after it has cooled. While the pie is warm, the sauce is like a soft sour-cream cream. After it cools, it becomes denser, while the dough turns crumbly and literally melts in the mouth. A slice of such baking with a cup of tea and a volume of good poetry will be quite harmonious.
Tips
- 1
EVERYTHING FROM THE REFRIGERATOR is the "secret" to crumbliness. Warm butter gives a tough dough. Cold ingredients give a crumbly one.
- 2
BUTTER ON A GRATER is the "secret" to the crumb. Frozen butter grated on a grater + flour = the perfect buttery crumb.
- 3
APPLES THIN, 2-3 MM is the "secret" to soaking. Thick slices will not bake through; thin ones soak up the sauce.
- 4
CHILL THE DOUGH BEFORE BAKING is the "secret" to the shape. While the sauce is being prepared, the dough stabilises in the cold. The same principle works for other kinds of apple pies.
FAQ
Which apples should I choose? +
Sweet-and-sour varieties are ideal (Antonovka, Semerenko, Granny Smith) – they have brighter flavour and do not fall apart. Alternatives: Golden Delicious (more tender, sweeter), Idared (all-purpose), Simirenko (the green classic). Choose fresh apples – firm, with no dents or spots. Not suitable: overripe soft apples (they will turn to mush) and sweet dessert apples (Fuji – no acidity). The size 7-10 cm is optimal, 4 apples being about 500-600 g. Remove the skin as the recipe directs – it gives a more tender texture.
What can replace the sour cream in the sauce? +
Alternatives: 33% cream (350 ml – more tender), thick Greek yogurt (350 g), cream cheese (300 g + 50 ml cream – thick), mascarpone (300 g – an Italian accent). Fresh 15-20% sour cream is the classic choice. Do not use: low-fat sour cream (it will separate), kefir (too runny) or cream cheese on its own (it will change the structure). For a more tender sauce, add 1 tbsp of 33% cream.
How long does the pie keep? +
In the refrigerator under cling film – 3-4 days. Longer than that and the dough goes stale and the sauce loses its tenderness. Before serving, leave it at room temperature for 20-30 minutes (cold dulls the flavours). In the freezer, in portions – up to 1 month. Thaw it in the refrigerator for 6-8 hours. The pie is at its best 2-3 hours after cooling, and on the second day the flavour settles and is brighter. Do not leave it at room temperature for longer than 12 hours in a warm room, as the sauce will turn sour. Dust it with icing sugar before serving.
What to serve the pie with? +
The classic pairing for tea: with black or green tea. With coffee and milk. With hot cocoa or a cappuccino. With a scoop of vanilla ice cream. With whipped cream. With a berry sauce (cherry or raspberry). With a cup of herbal tea with mint. With a glass of sweet wine. With a glass of milk – the version for children. With a fruit salad as a light dessert. It is a versatile homemade pie for family tea time.
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